Yoghurt Panna Cotta with Poached Rhubarb, Lemon Thyme & Vanilla
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A light, floral dessert that celebrates early spring produce with silky yoghurt panna cotta and softly poached rhubarb. If you can get your hands on forced rhubarb, it's even better!
The yoghurt makes this dessert surprisingly fresh and elegant. A brilliant combination with vanilla and rhubarb.
Ingredients
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- For the panna cotta
- 300 ml double cream
- 200 ml Greek yoghurt
- 2 sheets gelatin (approx. 1.6 g/sheet), softened in cold water
- 100 g sugar
- A pinch of salt
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- 250 g rhubarb, sliced into ½ cm pieces
- 1 vanilla pod, split (use both seeds and pod)
- A small handful of lemon thyme sprigs
- 1 tbsp coriander seeds
- 100 ml water
- 100 g sugar
Directions
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- Add the cream to a saucepan and bring to a gentle boil. Let it simmer for 3–4 minutes to reduce slightly.
- Remove from heat. Stir in the gelatin sheets and sugar until fully dissolved.
- Allow the mixture to cool slightly, then whisk in the Greek yoghurt until smooth.
- Pour into 4–6 serving glasses or bowls.
- Chill in the refrigerator for at least 4 hours, or until fully set.
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- Arrange the sliced rhubarb snugly in a small tray or dish.
- In a saucepan, bring the water, sugar, vanilla pod and seeds, lemon thyme, and coriander seeds to a boil.
- Pour the hot infusion over the rhubarb. Let it cool slowly, allowing the rhubarb to soften in the warm syrup.
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Serve the panna cotta chilled, topped with the poached rhubarb and a spoonful of the fragrant syrup.